What we know of as Chateau Couhins-Lurton today dates back to the 1700’s when it was known as La Gravette Bourdieu. However, the modern era for Chateau Couhins-Lurton begins with the previous owner, the Gasqueton family, better known for owning Chateau Calon Segur in St. Estephe leased the property to the established Lurton family in 1967.

1967 marked the first vintage for the Lurton family at Chateau Couhins-Lurton. At the time, the production of Chateau Couhins was devoted to white wine.In fact, Chateau Couhins-Lurton is one of three Bordeaux estates that was only classified only for its white Bordeaux wine. In 1968, the original Couhins vineyard was divided into two parts.

The Gasqueton family sold the majority of the vineyards to the INRA, Institut National de la Recherche Agronomique. The chateau and wine cellars were sold to another party.

Chateau Couhins Lurton The Modern Age

The Lurton family retained the rights to lease a portion of the vineyard, provided they rename the property, Couhins-Lurton. Andre Lurton purchased the vineyards over a period of time, in 1992 and then again in 1992, when the Lurton family was able to fully own the vineyard.

They purchased the original chateau that same year as well. This branch of the Lurton family owns several other Bordeaux Chateau including Chateau Dauzac in Margaux and Chateau La Louviere in Pessac Leognan. It’s interesting to note that the wines of Couhins-Lurton were actually made in La Louviere until 2001, when the estate added its own winery.

In 1994, Chateau Couhins-Lurton began producing red wine at the estate for the first time in almost 100 years. Interestingly, during much of the 19th century, Chateau Couhins-Lurton made mostly red wine. For 8 years, the red wines came from a combination of the estate’s vineyards and those of another Lurton owned estate, Chateau Coucheroy.

That changed in 2002, when the entire red wine production came exclusively from the vineyards of Chateau Couhins-Lurton. 2003 marked an interesting experiment when the estate became the first classified growth to bottle their wine using the Stelvin screwcap enclosure. In 2008, Couhins-Lurton was completely renovated from top to bottom.

The next important and news worthy move for the Lurton family took place in 2012, when they entered into a business arrangement with the French bank Credit Agricole, who invested in the property. In 2013, Chateau La Louviere hired Michel Rolland as their consultant in an effort to improve the wines and bring more attention to the estate. Michel Rolland will consult on the red wines, while Denis Dubourdieu will continue to consult for the white wines.

The 18 hectare Pessac Leognan vineyard of Chateau Couhins-Lurton is planted for the red wine grapes,to 77% Merlot and 23% Cabernet Sauvignon. Those vines are located at a neighboring estate they own, Chateau Rochemorin. The terroir is gravel and sand soils.

6 hectares are reserved for the production of white Bordeaux wine. The only white wine grape planted here is Sauvignon Blanc. The estate is one of the few Pessac Leognan vineyards planted with only one grape variety planted, Sauvignon Blanc. The white wine vines are planted to a vine density of 6,500 vines per hectare. On average, the vines are 17 years of age. The terroir is a mix of gravel, sand and limestone soils.

Chateau Couhins Lurton Winemaking

To produce the white wine of Chateau Couhins Lurton, vinification takes place in barrel. There is no skin contact or malolactic fermentation. The wine is aged on its lees for between 9 to 10 months in an average of 30% new, French oak barrels. On average, close to 2,500 cases of white wine are produced at the estate each vintage.

The red wine of Chateau Couhins Lurton is vinified in a combination of temperature controlled, traditional, cement vats and temperature controlled stainless tanks. The wine is aged in 50% new, French oak barrels for about 12 months, which varies, depending on the quality and character of the vintage. Close to 5,000 cases of red wine are produced each vintage.

Chateau Couhins-Lurton produces a correct, lighter style of Pessac Leognan that drinks well young that will please some tasters much more than others. The white wines are more interesting than the red wines from this estate.

When to Drink Chateau Couhins-Lurton, Anticipated Maturity, Decanting Time

Chateau Couhins-Lurton can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Couhins-Lurton is usually better with at least 3-7 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Couhins-Lurton offers its best drinking and should reach peak maturity between 7-14 years of age after the vintage.

Serving Chateau Couhins Lurton, with Wine, Food, Pairing Tips

Chateau Couhins Lurton is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Couhins Lurton is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted. braised and grilled dishes.

Chateau Couhins Lurton is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.

The white wine of Chateau Couhins Lurton is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal and cheese.

1,379 Views Tasted Jul 6, 2015

Medium bodied, fresh, bright, crisp, lively, lemon peel, wax, grapefruit, cara cara orange, stone and freshly cut grass aromatics are the first thing you notice. This is a very, bright, fresh and refreshing style of wine with a strong grapefruit component. It's one of the few Pessac Loegnan white wines made from 100% Sauvignon Blanc.

1,681 Views Tasted Dec 11, 2017

Ready to go, medium bodied, elegant, finesse styled, Pessac Leognan, with a tobacco, cherry and earthy character, soft textures and a good feeling of freshness in the earthy, light, spicy, red berry finish. This is in a nice style, and if it had a bit more density, it would be even better.

1,722 Views Tasted Oct 20, 2016

Clearly starting to fade, as the fruits seem diminished and the acidities are more prominent. Still, if one looks, the remaining vanilla, apricot, orange marmalade and honeysuckle that is still there, is quite nice. This requires drinking sooner than later

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